View Pit Stop page for race #4 by theloafingbean — Ghost race
View profile for me (theloafingbean)
| Official speed | 49.33 wpm (83.19 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2019 2:58:26am UTC |
| Race Finish | February 6, 2019 2:59:49am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 40.29 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |